Annies Home a place where I love to share tips, recipes and wonderful products that I find for our family along the way.
Thursday, November 3, 2016
National Fig Week and a Fig Stuffing Perfect for Thanksgiving
National Fig Week occurs the first week of November. Figs offer more than just a delicious taste. They have romance, nutritional superiority and array of creativity built inside of each one. Nutrients including fiber, calcium, iron, potassium and antioxidants Figs are perfect for cheese trays, salads, entrees, side dishes and desserts. You also can eat them directly out of the bag. Figs also provide a tasty, quick energy source
1 loaf Italian bread (about 16 cups/about 1 pound)
6-8 tablespoons unsalted butter
2 onions, minced (about 1-1/4 cups)
4 stalks celery (about 2 cups)
4-5 cloves garlic (about 3 tablespoons minced)
Sea salt, to taste
Freshly ground black pepper, to taste
1/2 cup white grape juice (low sugar content)
1- 1/4 cup dried figs, roughly chopped and stems removed
1/2 cup pine nuts
Few sprigs fresh thyme, chopped or whole
Few sprigs fresh sage, chopped or whole
2 and 1/2 cups chicken broth
2 large eggs, beaten
Preheat oven to 375° F.
Cut bread loaf into 1/2-inch pieces then into cubes and place on baking sheets in the oven for about 10 minutes.
Butter a large oven-safe dish. Butter the foil you'll put on top of the dish so the melted butter will drip down into the stuffing.
Next, use a large sauté pan to heat the butter and add the onions, cooking down for about a minute or two.
Next, add the diced celery and garlic. Cook for an additional minute or two to soften. You can brown them slightly if you choose to, as well, which just requires a few more minutes of cooking. Add the juice to sweeten the dish. Evaporate most of the juice, leaving about 2 tablespoons. Remove from heat immediately and set aside.
Pour the chicken broth into the baking dish. Add the remaining ingredients and the two beaten eggs. Mix together.
Bake in 350° F oven for 20 minutes, covered. Remove covering and bake for an additional 30 minutes. Remove from oven immediately and serve as a side dish or stuff inside a fully cooked turkey or chicken for presentation.